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15 Tbsp white wine
9 Tbsp vinegar vin
3 Tbsp shallot
-
3 Tbsp cream
-
240 g butter
=Reduce 1. to 2-6 Tbsp, add cream & bring to boil, finish with butter
9 Tbsp vinegar vin
3 Tbsp shallot
-
3 Tbsp cream
-
240 g butter
=Reduce 1. to 2-6 Tbsp, add cream & bring to boil, finish with butter